Here's a pumpkin doughnut recipe that we really like for fall. Easy to put together, you can bake the batter in special doughnut pans or make them as muffins or as donut holes in your mini muffin pan. Moist, tender and packed with pumpkin and just the right amount of spice, you'll want to add these to your autumn baking rotation.
These doughnuts are delicious plain, but if you're hankering for a sweet treat, try them with the brown sugar icing. Sooo good!
This recipe is very slightly adapted from Sally's Baking Addiction. It makes 12-14 doughnuts.
VIDEO coming soon!
Take advantage of blueberry season with this homey, scrumptious and easy-to-make blueberry cobbler. Featuring a soft cake topping and a hint of orange in the fruit layer, it's sure to please! You'll love that it's not too sweet or heavy for the summer months.
We squeezed some clementines we had languishing in our refrigerator for the orange juice and it added a lovely flavor, we think. But any OJ will do.
This recipe, adapted from one we found on allrecipes.com, will make either an 8x8 cobbler or 4-6 ramekins for individual portions. If you have a lot of cobbler lovers, you can double the recipe and make in a 9x13 pan.
Serve warm or at room temperature, with a dollop or whipped cream or a big scoop of ice cream. Any way you eat it, it's delicious!
In a small bowl or large measuring cup, thoroughly mix flour, baking powder, and salt. Set aside.
Drop batter by rounded tablespoons over blueberry mixture. For a tidier look, spread batter to cover as much of the blueberry mixture as possible.
Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.
Serve warm or at room temperature. Top with powdered sugar, whipped cream, or a scoop of ice cream. Leftovers (if there are any) will keep for a day at room temperature or a few days in the fridge.
Do you wonder how and when you should sift your ingredients? Is sifting really necessary?
For most recipes where you use a stand mixer - like cakes, cookies, cheesecakes - it's fine to combine your dry ingredients with a whisk. Whisking breaks up most lumps, including when you're incorporating cocoa powder (which can be clumpy).
When should you sift? When the recipe calls for it! Sifting is called for when you are folding dry ingredients gently into delicate, wet batter like angel food cake or our recent madeleines.
Do you need a sifter? We don't use one. We use a fine-mesh sieve over a piece of parchment paper or a bowl. A sieve can be used in many other ways and justifies its place in our kitchen.
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This quick recipe combines the moistness and sweetness of banana bread with little hints of tartness from blueberries. The combo muffins are great for breakfast or a snack.
We made our version with a combination of fresh and frozen berries, adding frozen berries to the top just before baking for a little cuteness. We also use fat-free yogurt, which makes the muffins lower in calories, but perhaps not quite as moist as with full-fat yogurt. We didn't miss the extra fat on the first day, but we think that using a higher-fat yogurt would extend the shelf life of these little treats.
We used our mixer and SideSwipe for this recipe (as always). It makes mashing the bananas and creaming everything together a breeze. Just remember with a quick bread like this to use slower mixer speeds and to mix only until ingredients are combined. Otherwise you'll end up with a tougher textured end result.
Fold your blueberries by hand. They're too fragile for the mixer!
Makes 24 standard size muffins or 48 mini-muffins. Best within a day or so of baking.
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